Ingredients:

  • 1 lb Italian sausage, bulk or casings removed
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion
  • 3 large carrots
  • 2 stalks celery
  • 1.5 cups dried brown lentils, rinsed and sorted
  • 4 cloves garlic, minced
  • 14.5 oz fire roasted diced tomatoes
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 bay leaf
  • 6 cups chicken broth
  • 2 cups fresh baby spinach, packed
  • 1 tbsp red wine vinegar
  • 0.5 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Heat 1 tbsp extra virgin olive oil in a skillet over medium high heat. Add the sausage and cook until browned and crumbled. Use a slotted spoon to transfer the meat to the slow cooker, leaving the fat in the pan.
  2. Add the 1 large yellow onion, 3 large carrots, and 2 stalks celery to the skillet. Cook for 5 minutes until the onions are translucent and fragrant.
  3. Stir in the 4 cloves minced garlic for 30 seconds. Pour in a splash of the chicken broth and scrape the bottom of the pan to loosen any browned bits.
  4. Transfer the vegetable mixture to the slow cooker. Add the 1.5 cups dried brown lentils, 14.5 oz fire roasted diced tomatoes, 1 tsp dried thyme, 1 tsp ground cumin, 0.5 tsp smoked paprika, and 1 bay leaf.
  5. Pour in the 6 cups chicken broth. Stir well to ensure the spices are distributed.
  6. Cover and cook on Low for 7 hours or on High for 4 hours until the lentils are tender and soft.
  7. Taste the soup. Add the 0.5 tsp kosher salt and 0.5 tsp freshly cracked black pepper.
  8. Stir in the 2 cups fresh baby spinach. Cover for 2 minutes until the leaves are wilted and bright green.
  9. Stir in the 1 tbsp red wine vinegar. This is the secret step that balances the heavy fats.
  10. Remove the bay leaf before ladling the soup into deep bowls.